Pulse brazil nuts a few times in a food processor before adding the sundried tomatoes. Add tomatoes and pulse again.

Add the garlic & pulse a few more times. Then, add the basil.

Slowly add the olive oil in a constant stream while the food processor is on.

Stop to scrape down the sides of the food processor with a rubber spatula. Add the nutritional yeast and pulse again until blended. Add a pinch of sea salt, freshly ground black pepper, and red pepper flakes or dash of cayenne pepper to taste.

You can use any whole grain or sprouted grain penne pasta for this recipe. I used organic brown rice pasta. This kind by Jovial is gluten-free & does not stick or clump...it comes out perfectly like any white pasta would!